Mastering the Art of Sourdough Baguettes: A Step-by-Step Guide for Perfect Crusty Loaves

Sourdough baguettes are perfectly crisp, with a chewy interior bursting with the tangy, complex flavours from the sourdough culture. Making the perfect sourdough baguette is both an art and a science, requiring careful attention to every step of the process.

▼ ▽FREE SOURDOUGH BAGUETTE DOUGH CALCULATOR

▼ ▽SOURDOUGH BAGUETTE RECIPE

▼ ▽HOW I FEED MY SOURDOUGH STARTER | HOW TO MAINTAIN A SOURDOUGH STARTER

▼ ▽LEARN SOURDOUGH ONLINE COURSES

▼ ▽ OFFICIAL WEBSITE WITH MORE TIPS, RECIPES AND GUIDES

▼ ▽ TIMESTAMPS
00:00 - Intro
00:17 - Autolyse Sourdough Baguettes
01:44 - Mixing the Sourdough Baguettes
05:28 - Bulk Fermentation
06:44 - Pre-Shaping
09:07 - Final Shaping
14:50 - Scoring Sourdough Baguettes
17:01 - Baking Baguettes
18:35 - Outro

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[iswearnotme]

Finally got around to baking these with sour dough instead of yeast, as I had previously. The results with the sour dough are excellent - much better than my yeasted rendition. I think, to replicate sour dough using commercial yeast, it would be best to use active dry instead of instant, and use a smaller amount while targeting longer fermentation and proofing times. This recipe with sourdough is really great.

I really perfected my steaming method, which has proven difficult in my gas oven (it doesn't like to hold onto steam for very long). Vigorous steam helped the bread spring dramatically. I had to refill my cast iron skillet twice, and spritz the oven with hot water every 2 minutes for the first 12 minutes of the bake. After that, all of the water in the cast iron had evaporated and I reduced the oven temp from 475 to 450 to finish the bake. I also moved the baguettes off of my baking steel and onto an inverted rimmed cookie sheet to stop the bottoms from burning, which had previously been an issue.

I think I will have to get one of those Pico + ovens next. Thanks again, Matthew! You're a legend.

[islaypeat]

Great instructional video! But truth be told, I subscribed because of the “boop” at the end! Adorable children, you sir are blessed.

[jcnz]

Very entertaining video. My respect for the humble baguette has soared.

[blakelocati]

It’s so special to see the kids in the kitchen with you!

[Parkey_Park]

I’d love to see a tour of your baking/prep area and how it’s organized. It looks compact but very functional.

[selinunsuz]

Helpful video 🤓 thank you for all tutorials. Also what a cute babyyy 🫠

[nm]

Hello Matthew, thank you for your helpful video. Can you please tell me wich fridge temprature should be?

[micheljodoin]

Truly a great video ! Thank you so much for your work !

[Sixtringchild]

Thank you. You are an excellent teacher. I learned a lot.

[Irina-cvt]

From the third attempt I succeeded: it's been fermenting in the fridge for 48 h and doubled in size) first two attempts I stopped the cold fermentation at 12 h as I did not see the dough risen at all. Patience 🧘)) This is very good for those with busy schedule.

[moraimacrespo]

I love how those baguettes look!! Your are such an artist!! Eres una máquina!! Excelente trabajo!! 👏🙌

[massoodn]

You are really great. Thanks for sharing.😊

[lizze]

Thanks for your video. I'm new to sourdough and been looking for a decent video to explain the process clearly and after watching your video, I've more confidence to try and make some baguettes. Love your video. Thanks

[gaianeg]

You are explaining so well. Thank you so

[Ritchie-ps]

I tried this recipe with 1:10:10 levain over night and used 10% bolted wheat and it turned out absolutely awesome very sweet nutty wheat taste zero sour notes great bread great crispy crust ! I want to also try this as a hybrid recipe, Matt any suggestions on yeast to levain % for a hybrid version ?

[matthewmorgan]

Awesome video, great info and clear instructions 🙏🏻👌🏻 Love a ‘Baggy’ 😍

[karenbrooks]

Thanks Matthew can you please advise how you would do the mix and folds by hand? I don't have a stand mixer! Thanks

[gillylambino]

Love your videos and wanted to ask a quick question ask what kind of boards do you use when launching the doughs into you oven at 17:09 ? Have been struggling to find them

[kvan]

Just come across your videos Matt. Fantastic step by step instruction. What size is your spiral mixer.

[saromardirosian]

Matthew great videos, thank you. Do you have a link for your spiral mixer not the planetary mixer?